An interesting letter to the editor on raw milk.
It is well documented what pasteurisation does. It destroys 90 per cent of the phosphotase enzyme needed for calcium absorption. It kills the “friendly” bacteria, needed for vitamin B6 synthesis in the gut, and for immunity. (Vitamin B6 reduces blood homocysteine, which is one of the major causes of arterial calcification i.e., heart attack and stroke). It does not kill the dangerous bacteria, the salmonella, listeria nor e-coli, (that requires boiling). Heat-sensitive immune-boosting whey proteins, lactalbumins, are damaged. (These then lose much of their important benefits, which are a rich source of essential amino acids and branched chain amino acids, that aid protein synthesis and maintenance of muscle tissues, especially important in the elderly; play important roles in weight loss and maintenance of cardiovascular health, and improve memory).